Holiday Menus of Plenty
19
Ham Steaks with Maple
and Mustard
Makes about 12 servings
2
tablespoons canola oil, divided
3
bone-in ham steaks (about
1
pound each), divided
1/4
cup firmly packed dark brown sugar
1/4
cup pure maple syrup
2
tablespoons spicy brown mustard
1.
Preheat oven to 350°. In a large
skillet, heat 2 teaspoons oil over
medium-high heat. Pat 1 ham steak
dry with a paper towel. Place ham
in skillet; cook 2 minutes per side or
until lightly browned. Place ham on
a large rimmed baking sheet. Repeat
procedure twice with remaining oil
and ham.
2.
In a small saucepan, combine
brown sugar, syrup, and mustard.
Bring to a simmer over medium heat,
stirring occasionally. Reduce heat
to low; simmer 2 minutes. Spread 3
tablespoons maple syrup mixture over
ham. Cover and set aside remaining
maple syrup mixture. Bake ham steaks,
uncovered, for 10 minutes.
3.
Cut ham into serving pieces; place
on a platter. Drizzle with remaining
maple syrup mixture.
Wild Blueberry-Sour
Cream Pancakes with
Walnut-Spice Butter
Makes about 24 (4-inch) pancakes
33/4
cups self-rising flour
2/3
cup sugar
1/2
teaspoon salt
11/2
cups milk
11/2
cups sour cream
6
tablespoons vegetable oil
3
large eggs, lightly beaten
11/2
teaspoons vanilla extract
11/2
cups frozen wild blueberries*,
unthawed
Walnut-Spice Butter (recipe follows)
1.
In a large bowl, combine flour,
sugar, and salt. In a medium bowl,
whisk together milk, sour cream, oil,
eggs, and vanilla. Add milk mixture
to flour mixture, stirring just until
moistened (batter should be slightly
lumpy). Gently fold in blueberries.
2.
Heat a lightly greased griddle
over medium heat. Pour about 1/4
cup batter for each pancake onto hot
griddle. Cook until bubbles form on
surface of pancakes and edges begin to
look dry (about 3minutes). Turn pancakes
over; cook 2 minutes or until done. Serve
warmwithWalnut-Spice Butter and syrup.
Note:
Because frozen blueberries
can quickly discolor batter, spoon
half of batter into a bowl. Add half
of blueberries; cook pancakes as
directed. Repeat procedure with
remaining batter and blueberries.
*
We used Wyman’s Frozen Wild
Blueberries. These blueberries are
small and cook quickly in the batter;
no need to thaw.
Walnut-Spice Butter
Makes about 11/2 cups
1
cup walnut halves, toasted and
cooled
1
cup butter, softened
1
teaspoon pumpkin pie spice
1/4
cup sugar
1.
In the work bowl of a food
processor, place walnuts. Pulse 5 times
or until coarsely ground.
2.
In a medium bowl, place walnuts,
butter, and pumpkin pie spice;
coarsely mash. On a sheet of wax
paper, spoon butter mixture into a
7-
inch log. Fold wax paper over butter
mixture. Roll up, tightly twisting ends
to seal. Refrigerate until firm. Just
before serving, sprinkle sugar in a
thin layer on a work surface. Unwrap
butter; roll in sugar. Cut chilled butter
into desired serving sizes.
H
am
S
teaks with
M
aple and
M
ustard
P
armesan
-
baked
E
ggs
P
otato
C
asserole with
S
moked
S
almon and
H
orseradish
C
ream
W
ild
B
lueberry
-
S
our
C
ream
P
ancakes with
W
alnut
-
S
pice
B
utter
C
aramel
-
glazed
C
ranberry
B
undt
C
ake
S
trawberry
-
K
iwifruit
S
alad
C
ranberry
-
C
ider
F
izz
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